Copenhagen, August 23-25
The Danish Minister of Environment and Food, Esben Lunde Larsen will in August 2017 invite leading, international experts, gastronomy frontrunners, influencers, and decisions makers for the World Food Summit, marking its second year running. The two-day summit will discuss challenges, share best practices and finally to set targets and take action through global and local partnerships.
In order to underscore and anchor the relevance of providing better food for more people the World Food Summit 2017 include a series of side activities such as a Social Mega Dinner for citizens, The Food Exhibition “Bite Copenhagen”, Case Competition among students, Food Trips to farming and businesses, EMBLA - a prize for innovators and a Official Dinner for the participants.
The Big Kitchen
To frame the discussion about how to unleash the full potential of gastronomy in order to create solutions that ensure better food for the growing urban population we introduce a metaphor for all food prepared and served in urban kitchens, “The Big Kitchen.” In “The Big Kitchen’s” food is produced and consumed all around the city at restaurants, in workplaces, kindergartens, schools, hospitals, in industries and retailers – and in private homes. This metaphor emphasize the complexity of the challenges and solutions to be created and point out at the same time how it is everywhere we need to take action.
In the light of The Big Kitchen food information, food safety, culinary diversity and food waste become important issues and crucial themes to bring answers to the solutions needed. The four themes are all addressed at the World Food Summit 2017. They will follow the same program structure, ensuring both evaluation of achievement from Food Summit 2016 and how the current challenges can be translated into joint goals and future actions.
Exploring challenges: Past year’s achievements as summed up in the Food Summit Charter 2016 will first be evaluated. Participants are then invited to share and discuss new and different measures centered on gastronomy as a key reflecting upon the four challenges
Setting targets: The session will be concluded by setting a joint target based on the suggested 2030 target.
Sharing best practices: Inspired by the presented challenges the second session will focus on sharing existing insights and best practices that can inspire new local and global actions. The presented cases and best practices will represent different approaches to the presented challenges giving concrete and actionable insights into how participants can use existing tools to achieve the set target.
Taking action: Inspired by the presented challenges, cases and best practices, participants are asked to identify new actions, which they can support and act upon in the coming year using knowledge, network or resources through local, regional or global partnerships – actions which can drive political, industry and civil commitment.
On behalf of this basis - The Big Kitchen, the themes, the sessions, the site activities and the networking - new solutions for the World Food Summit Charter 2017 will be formulated and captured to inspire action to be fulfilled.